LC Coffee Semifreddo w/ Candied Pecans

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    • LC Coffee Semifreddo w/ Candied Pecans

      Holy moly, this is yummy. And much simpler to make than it looks.

      Coffee Semifreddo with Candied Pecans


      For Coffee Semifreddo:


      4 eggs, separated

      300ml thickened cream

      80g caster sugar substitute

      60ml espresso, plus sweetener

      Pinch of salt

      2 tsp vanilla extract


      For Candied Pecans:


      75g raw pecans

      1 egg white, whisked

      1 tsp vanilla essence

      Splenda, to coat

      Cinnamon, to coat (optional)

      SF Maple syrup, to serve



      For Coffee Semifreddo:

      Brew some espresso, sweeten it with splenda, and set aside to cool. Spray a 1L loaf tin with oil and line it with cling film, leaving lots of overhang to cover the top later.

      In a medium bowl, whip cream and half the vanilla extract with a stick mixer, then set in the fridge to keep cool.

      With electric beaters, whip the eggs whites with a pinch of salt until stiff.

      In another bowl, beat the egg yolks with the sugar substitute until mixture is thick, and leaves a trail from your mixer. Add the cooled espresso and the rest of the vanilla extract and beat to combine.

      With a spatula, fold the cream into the yolk mixture until combined. Then carefully fold the egg whites into the yolk mixture, starting with a quarter of the mixture, then finishing with the rest. Be careful not to deflate the egg whites while folding through.

      Pour mixture into prepared tin, cover the top with cling film and place in the freezer. If you have something to use as a weight, place that on top, to press the mixture down flat. (I used 2 ice bricks). Freeze for at least 8 hours, or overnight. Unmold and serve sliced, topped with candied pecans and a drizzle of sf maple syrup.


      For Candied Pecans:

      Preheat oven to 170C.

      In one bowl, whisk the egg white and vanilla until frothy. In another bowl, add the splenda and cinnamon.

      Dip the pecans in the egg, then roll them in the splenda to coat.

      Place pecans in a cake tin in a single layer. Roast for 5 minutes, then take the cake tin out and shake it about. Return to the oven for a further 3 minutes. If they are not done, shake or stir the nuts again and keep roasting them, checking every minute so as not to burn.



      Storage
      This can be stored for up to 6 weeks in the freezer by wrapping first with cling film, then foil to avoid freezer burn, and then placing in a freezer bag or container.

      Carb Count
      The whole loaf has approx. 13g Carbs, minus the sweetener. Add carbs to the overall count depending on the amount and type of sweetener you use. (This doesn’t include the pecan topping).

      Options
      Use mascarpone instead of thickened cream to further reduce the carb count. Or use half cream/half mascarpone.
      Files
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